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Crispy Chile Ground Beef and Cauliflower Protein Bowls

These protein bowls are packed with flavor and nutrients, featuring crispy chile ground beef and tender cauliflower rice. A quick and healthy meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican-inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

Ground Beef
  • 1 lb lean ground beef (90–93%)
  • 1 tablespoon olive or avocado oil as needed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4–1/2 teaspoon chipotle or cayenne optional
  • 1 tablespoon tomato paste
  • 1 tablespoon lime juice
  • 1 teaspoon apple cider vinegar
Cauliflower Rice
  • 4 cups riced cauliflower fresh or frozen
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
Toppings
  • 1 cup shredded red cabbage
  • 1 red bell pepper, diced
  • 1 avocado avocado, sliced
  • 1/4 cup thinly sliced red onion or quick pickled
  • 1/4 cup chopped cilantro
Lime Wedges
  • lime wedges
Yogurt-Lime Drizzle
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/2–1 teaspoon hot sauce or pinch chipotle powder
  • 1/8 teaspoon kosher salt
  • warm water to thin

Method
 

  1. Whisk yogurt, lime juice and zest, hot sauce, and salt. Thin with 1–2 teaspoons water until drizzleable. Chill.
  2. Heat skillet over medium-high. Add oil. Crumble in beef, press into layer. Sprinkle salt and pepper. Cook undisturbed 3–4 minutes to brown. Break up, cook 3–4 minutes more until crisp.
  3. Reduce heat to medium. Stir in chili powder, cumin, paprika, garlic powder, and chipotle/cayenne (if using) and toast 30 seconds. Add tomato paste; cook 1 minute. Stir in lime juice and vinegar. Taste and adjust salt/heat. Keep warm.
  4. In a second skillet, heat oil over medium-high. Add garlic; cook 15 seconds. Add cauliflower rice and salt. Cook, stirring occasionally, 3–5 minutes (fresh) or 5–7 minutes (frozen) until tender. Off heat, stir in lime juice and cilantro.
  5. Divide cauliflower rice among bowls. Top with crispy chile beef. Add cabbage, bell pepper, avocado, and onions. Drizzle with yogurt-lime sauce, shower with cilantro, and serve with lime wedges.

Notes

For a spicier kick, add an extra pinch of chipotle powder to the ground beef mixture.